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September 2012
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Chicken Breast with Toasted Pistachio & Green Onion in Foil

 

4 Boneless Skinless Chicken Breasts, remove larger bits of fat, rinse and pat dry. (about 1 1/2 Pounds) 1 Large Bunch of Green Onion, rinsed and cut in 1/4 inch pieces 1/2 Cup Pistachio Nutmeats, slow toasted in a heavy skillet or the tiny, tiny toaster you bought off craigslist 1/2 Stick Butter, melted, and cooled to room temperature 1 to 2 Teaspoons, Smokey Paprika Salt & Pepper to taste Preheat oven to 450 degrees. Fold 4 12 inch squares of heavy foil in half, making a nice crease at the fold, then unfold.  Coat each Chicken Breast

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Thick & Chunky Pasta Sauce

This is, believe it or not, my first attempt at making from scratch Tomato Pasta Sauce! The taste is pretty awe inspiring, if I do say so myself. One suggestion, and what I will do next time I make this; After letting it sit in the fridge overnight I will put about half of it in the Blender and puree it, than add the chunky bits back in before heating and serving!

 

2 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Garlic, medium course chopped

1 Large Sweet Red Bell Pepper, course chopped

1 Large Sweet Yellow Onion, course

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Raspberry & Chocolate

This uses some pre made items as well as Fresh Red Raspberries.

I like to call this my ‘Rachael Ray’, style of cooking.

Here’s what you need;

(1) 10.5 Ounce Package of Newtons Fruit Thins Raspberry Chocolate Flavor, use a rolling pin to fine crush

1 Stick/ 1/2 Cup Butter, melted

1/4 Teaspoon Cinnamon

(4) 6 Ounce Packages of Fresh Red Raspberries

(1) 1 Ounce Package Jello-O Sugar Free Chocolate Pudding Mix

1 3/4 Cups Cold Milk

Cool Whip 8 Ounce Tub, Thawed

Dark Chocolate Powder

Put the First 3 ingredients into a Large Mix Bowl, Mix together until

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Couscous with Figs, Bacon & Goat Cheese

Goat Cheese stuffed Figs wrapped in Bacon and Sauteed are quite popular as an appetizer. The flavors are wondrous and succulent together. I love Lebanese Style Couccous;  http://www.tasteofbeirut.com/2012/02/lebanese-couscous-moghrabieh/

I use it often, it is so versatile, you can serve it hot or cold. What you add to it is as infinite as your imagination. For this recipe I’m going to use the flavors of the appetizer I’ve described above.

1 Cup Lebanese Style Couscous

1/2 Cup Walnuts, chopped

1 Tablespoon Olive Oil

12 Ounces Thick Cut Smokey Bacon, cut into 1/4 inch pieces

3 or 4 Stalks Celery Root,

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Better Then Take-Out Chicken Stir Fry

Stir fries are great because they are easy and fast and can be made with just about anything you have laying around or customized to whatever you are in the mood for right now.  This one is influenced by the Cantonese style with the use of hoisin sauce* as the base sauce.  This was better than anything I have taken out in a long time.  Feel free to swap out veggies you like or sub tofu for the chicken.

3 boneless/skinless chicken breasts cut thin or cubed 1” of fresh ginger peeled and julienned  2 cloves garlic diced Hand

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Tomato with Harissa & Pistachio Nuts

This is one of my favorite concoctions, I’ve been making it for years. Finally I’ve gotten round to taking some photos and posting it here!

A main component is Harissa, here’s the Wiki link;

http://en.wikipedia.org/wiki/Harissa

8 to 10 Extra Large Very Ripe Tomato, cut in quarters

1 Extra Large Yellow Onion, course chopped

2 Large Lemons, zested & juiced

6 Ounces Pistachio Nuts, Halves & Pieces, toasted, that real tiny toaster I bought on Craigslist really comes in handy!

4, 5, or 6 Teaspoons Harissa, I love this dish SPICY!

1 Bunch Green Onion, course chopped

Salt & Pepper

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